Tender poached peaches filled with almond-scented whipped cream and finished with crushed cookies for a little crunch. This simple summer dessert can be made mostly ahead of time and assembled just before serving.
1. Combine water, sugar, vanilla, and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sugar dissolves.
2. Add the peach halves and simmer gently, until tender but still holding their shape. The length of time will depend on how ripe they are. Remove the peaches from the poaching liquid and let cool completely. Refrigerate until ready to serve.
3. Once ready to serve, make the almond whipped cream. Combine the heavy cream, powdered sugar, almond extract, and a pinch of salt in a bowl. Whip until soft peaks form.
4. To assemble, plate each peach half cut-side up on a plate or serving platter. Spoon a generous amount of almond whipped gream into the center where the pit was. Finish with a generous scattering of crushed cookies.